I LOVE Chicken Tortilla Soup. It is my favorite soup ever and I just had to come up with my own recipe for it! I loved the idea of not cooking the chicken before adding it to the slow cooker, so that was a must when coming up with this recipe. Top it with some yummy cheese, chips and some avocado and you will see why it is now a staple in my home! Mmmm mmmm good. This soup is a definite crowd pleaser and one of our favorites. It has a little bit of everything and a whole lotta flavor.

I love this recipe have made it many many times. I have altered the recipe to my families liking, I have used fiesta cheese soup, or nacho cheese soup or on occasion I have used both, I add extra tomatoes and green chili. This is my Moms favorite soup and my kiddo loves it too.

Sorry to say this was awful. Love crockin girls but this had no flavor. Had to add tado seasoning, black beans to make it edible. Stove blew up Christmas day so been crocking till new one arrives. Bacon Ranch Chicken, and another beef with rich gravy were delicious but won’t be making this one again. I still love these gals but not sure how this was a favorite?

This soup is a favorite in our house! Instead of cutting up the chicken ahead of time, I’ve started putting in whole breasts and then I shred them up towards the end of the cook time. I also use taco seasoning instead of the cumin and chili powder. Even my super picky 8 year old likes it!

This recipe ended up being very good. However, I checked it when it was nearly done and thought it was bland and watery. So, I added 1 can rinsed and rained pinto beans, 1 can green chiles, and more spices and salt. We ate it with cheese, sour cream and tortilla chips. Then, it was yummy! It is pretty Weight Watcher friendly, too.

When I make it again (which won’t be anytime soon because this recipe is very big so I now have leftovers in my freezer), I think I will add a jar of El Pinto salsa instead of the Rotel tomatoes and chilis. We like things flavorful in our home.

I would like to try to make this with less sodium. Right now I cringe at the amounts. I added 1 cup of quinoa and the carrots in the last hour of cooking and was pleased with results. Probably wont add cheese soup in future. It was bland and loaded with fat and sodium. The recipe is delicious just needs sodium tweaked down.

Very tasty!!! I used chicken tenders cut up and I put in just under the amount of chicken broth as I didn’t want to open another box of it for 1 oz. I also used 1 tsp of chipotle chili powder instead of the 1/2 tbsp of chili powder. Which added a more smoky heat. Added a bit of kosher salt and fresh ground pepper. It was delicious!! Definitely on the list to make again!

Beyond delicious!!! I did cut one can broth and added black bean and kielbasa sausage. My husband never thinks there is enough meat in soup… He also does not eat veggies very well. He loved this soup!!! It’s a keeper at our house! Even my ten year old ate it up! :)

I made this a few weeks ago and i over cooked the chicken. Now i know that all crock pots are not the same. The base of the soup is super tasty will make again but will have to figure out how long to cook.

Omg – amazing! Read the other reviews and was conservative on the chicken broth. Probably was a little more generous on the chile powder and cumin – and added some salt at the mod point. Had a little Tabasco at the table for folks who wanted a little more zip. A real keeper!

My family loved this recipe with a few changes – I used Spicy Nacho soup, upped the amount of spices and left out the carrots. Even with those changes it was still not spicy so I think if I made it per the recipe it would be way too bland.

It is very very soupy so next time I think I will increase the amount of chicken or cut down the broth buy 1/2 a can in the recipe.

Every year our family picks one month out of the year to cook every meal at home. Our busy schedule makes this a tough task sometimes but I decided to give your weekly menu a try to see if this would make meal planning and cooking easier. This was the first recipe on the menu for this week and we all just loved it! I’ve made chicken tortilla soup before but never added the cheddar cheese soup and it really added a nice flavor and texture. I’m looking forward to the leftovers later this week too as well as using it to pack in my oldest sons lunch tomorrow. Thanks for a great recipe!

I enjoyed this soup, but found its flavor greatly improved when I added the cheese, tortilla chips, and avocado to the top. By itself the flavor was slightly bland. I added a can of black beans and used 3 chicken breasts, cubed. It was definitely very soupy. I cooked up a pot of basmati rice and served the soup on top, kind of like gumbo. Then every eater could have the soup as thick or as soupy as desired. Also, my crock runs on the hot side, so I cooked the soup on low for 5 hours. Chicken was nice and tender this way. It made a TON of food – will be eating this all week!

My family loved this! And, because I know how good soup is the second day, I made a double batch!! And, I used 1 can of the Cheddar Cheese Soup, and 1 can of Fiesta Nacho Soup! It was DELICIOUS!! Thanks Jenna for such a fabulous recipe!

Monterey Jack cheese for topping is very good! Instead of chips, I slice up corn tortillas and fry them!! Add a little salt to them when I take them out! Oh so good! And I add spanish rice to the bottom of my bowl, then the soup, and last the toppings :)

I’d like to try this , but the one thing about the recipe is it doesn’t specify what size cans for the broth. Are they the same size can as the cheese soup, the larger or jumbo size? Our grocery carries various sizes, so it would be helpful to have the recommended ounces. Thanks!

Ashleigh, you could always sprinkle the cheese on top of your soup in each individual bowl. Replacing shredded cheese for cheese soup may change the texture of the soup…it may not be as “soupy.” The cheese soup definitely adds some liquid so you may have to replace it with broth (not much though).

Mary Ann, I LOVE rice in my tortilla soup, too! If it’s instant rice I wouldn’t add it too soon or else it will get mushy. If you add it about 1/2 an hour before serving it should be just right. Of course, you’ll need to test it to make sure it’s fully cooked :))

I would like to know about the brown rice…
could I add instant brown rice in the beginning, or did you just stir in cooked brown rice at the end?
I will be adding the black beans, and subtracting the cheese soup.
Love this!

Super delicious! I added brown rice to mine instead of having chips and didn’t need to add any avocado or cheese! It’s perfect just as it is. Filling and flavorful! I will definitely be making this again soon.

WHAT Virginia??? You don’t like cheese? I don’t think I’ve ever heard anyone say that before…ha j/k. You can definitely make it w/o the cheese soup. We’ve done that before when we didn’t have it in the pantry and it’s still very yummy!! But I wouldn’t cut down on the chicken broth. That’s what makes it soup-alicious!

This was good, but too thin and watery for my taste – would reduce the chicken broth, maybe by one whole can. It was better the second day reheated, as it thickened up a bit. The carrot pieces were very small, but didn’t get done after 8 hours. I may make it again, but will make the adjustments in the broth.

Made this and it was SO good! I made a few adjustments based on what was in my pantry. Rather than all the individual seasonings I used a packet of taco seasoning. I also, used frozen chicken. After a couple hours I opened the lid and cut up the chicken with my kitchen shears…very easy! I then garnished with sour cream, cheese, cilantro, and strips of corn tortilla. BEST EVER!